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    Uncle Maddio's Expands to North Dakota

  • Industry News June 26, 2014

    North Dakota will get its first Uncle Maddio’s Pizza Joint location when the restaurant opens in Minot today.  North Dakota residents Troy and Jamie Mattern will open the franchise at 3310 16th Street SW, Minot, North Dakota, at Southgate Crossing.  This will be the first build your own fast-casual pizza concept in North Dakota and the first of four Uncle Maddio’s to open in the state.

    “When we visited our first Uncle Maddio’s location and met with the executive team, we immediately felt right at home,” Jamie Mattern says. “We are the parents of four pizza loving kids and Uncle Maddio’s is the perfect dining spot for families like ours.” 

    The Matterns plan to open a second location in Fargo, North Dakota later this year with two more locations opening in the state in the near future. 

    “This will be the first time the fast casual build-your-own pizza concept comes to North Dakota,” Troy Mattern says. “We think our fellow North Dakotans will love the great tasting and limitless options available at Uncle Maddio’s.”

    Uncle Maddio’s offers a made-from-scratch 9-inch individual pizza with up to three toppings, baked in six minutes, for $7.99. Guests choose one of three crusts, including whole wheat and gluten-free options, and have the choice of 48 toppings - six homemade sauces, 27 vegetables, and 15 meats. Guests can also order one of the chain’s chef-prepared pizzas, along with “take and bake” options for the Uncle Maddio’s experience at home.

    The menu also features create-your-own salads and signature salads, such as Greek, Tuscan Antipasto, and Santa Fe, all with homemade dressings. Toasted panini sandwiches round out the Italian-style menu.

    For those with dietary restrictions or specifications, Uncle Maddio’s serves up a huge selection of healthful options like whole wheat and gluten free crusts, hormone-free chicken, fresh local vegetables, Daiya vegan cheese, and organic greens. 

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.